I’ve been making this dessert for years and my kids request it often. I hope you enjoy it and since apple season is upon us, it’s the perfect “almost fall” recipe.
1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
2 tablespoons milk
4 cups sliced peeled tart apples
1 can (12 ounces) lemon-lime soda 1 teaspoon ground cinnamon
1/2 cup caramel ice cream topping 1/3 cup chopped pecans
Press cookie dough into a greased 14-in. pizza pan. (I use a pizza stone, covered with parchment paper.) Bake at 350° for 15-18 minutes or until deep golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan.
In a bowl, beat the cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust. In a bowl, combine the apples and soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle with the caramel topping and sprinkle with pecans. (Alternative: I love caramel and sea salt, so I toss my pecans with 1/2 tsp. of oil and 1 tsp. sea salt.)
Cut into wedges. Yield: 8-10 servings.
I had some apples (tossed with cinnamon) and pecans (tossed with oil and sea salt) left over. I put them in a plastic container for a great lunch snack the following day. They’d also be great fried!
Let me know if you try this out and how you like it.